Whole Wheat Penne Pasta with Seasonal Italian Vegetables

Ingredients:
Salt, for the pasta water
1 pound of whole wheat Penne pasta
¼ cup extra-virgin olive oil
2 cloves of crushed garlic
1 cup of marinated artichoke hearts quartered
1 cup of oven roasted Roma tomatoes
½ cup of pitted black olives
1 cup of canned vegetable stock
2 cups of marinara
1 teaspoon of chili flakes
¼ cup of chopped basil
¼ cup of freshly grated Pecorino Romano
Sea salt to taste
Fresh ground black pepper to taste

Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook whole wheat pasta according to the package directions until just al dente. Drain well. While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, artichoke hearts, oven roasted tomatoes, black olives. Stir for about 2 minutes on high heat. Add vegetable stock, marinara, chili flakes, and basil. Continue to stir for about 2 minutes longer. Set aside. Place the cooked pasta in the fry pan with all ingredients and sauce. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste.